Q.1
Brut beers typically fall invariably between _____ and _____ percent ABV.
14 and 16
6 and 8
4 and 6
10 and 12
Q.2
Brut beers generally start around _____and finish around 1.010 with a light finish and strong aromatic profile.
1.065
1.022
1.085
1.010
Q.3
The process of ___________ is when you remove the sediment layer from the bottle with a systematic spinning. The goal is to slowly move the yeast down the bottle to the crown cap while inverting the bottle.
Swirling
Riddling
Aerating
Jiggling
Q.4
The term “disgorgement” refers to which of the following traditional processes?
Methode de Champenoise
Vorlauf
Appellation d’origine contrôlee
Brasserie à domicile
Q.5
True or False: Champagne beers go through the same process as real Champagne.
True
False